Description

Description:Animal fats, properly prepared whole grains, enzyme-enriched foods and nourishing bone broths kept our ancestors healthy. Sally Fallon Morell, author of Nourishing Traditions, explains why you need these foods too. Beginning with a presentation of Dr. Weston Price’s unforgettable photographs of healthy traditional peoples, Sally explains the underlying factors in a variety of traditional diets that conferred beauty, strength and complete freedom from disease on so-called primitive populations. Then she presents a step-by-step plan to put nourishing traditional foods – foods that your family will actually eat – back into your diet including easy breakfast cereals, soups, snack foods, high-enzyme condiments and soft drinks that are actually good for you!  During the course of the day we will explore:    * Butter: the number one health food    * Vital role of high cholesterol foods    * Dangers of modern soy foods and soy infant formula    * The conspiracy to promote vegetable oils and hydrogenated fats    * Foods that help babies grow up smart and strong    * Old fashioned foods that give limitless energy and vibrant health    * The unfortunate consequences of modern farming methodsInstructor: Sally Fallon Morell, MA, is a journalist, chef, nutrition researcher, homemaker, community activist and the author of the best-selling Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. An articulate communicator, Fallon Morell blends culinary expertise with a finely honed capacity to cut through to the truth about our eating habits and their consequences. Her full-spectrum nutritional cookbook shows through research and recipes how the wise food choices and preparation methods of isolated traditional cultures promoted vigorous good health, longevity and freedom from dental problems and mental disorders.Fallon Morell’s lifelong interest in the subject of nutrition began in the early 1970’s when she read Nutrition and Physical Degeneration by Weston A.. Price. Called the “Charles Darwin of Nutrition,” Price traveled the world studying healthy primitive populations and their diets. The unforgettable photographs contained in his book document the beautiful facial structure and superb physiques of isolated groups consuming only whole, natural foods. Price noted that all of these diets contained a source of good quality animal fat, which provided numerous factors necessary for the full expression of our genetic potential and optimum health. Fallon Morell applied the principles of the Price research to the feeding of her own children, and proved for herself that a diet rich in animal fats, and containing the protective factors in old fashioned foodstuffs (like cod liver oil, liver and eggs) make for sturdy cheerful children with a high immunity to illness.When the youngest of her four children became old enough to attend school full time, Fallon Morell applied her writing skills and training in French and Mediterranean cooking to the subject of nutrition and began work on a comprehensive cookbook that would combine accurate information on nutrition with delicious, practical recipes.  She teamed with Mary Enig, PhD, an expert of world renown in the subject of lipids and human nutrition. Now in its second edition, the best-selling  Nourishing Traditions has stimulated the public health and medical communities to take a new look at the importance of traditional foods and preparation techniques, and to re-examine the many myths about saturated fats and cholesterol. The book places special emphasis on the feeding of babies and children to ensure optimal development during their crucial growing years.Fallon Morell and her colleague, Dr. Enig, are frequent contributors to holistic health publications. Their work is widely respected for providing accurate and understandable explanations of complicated subjects in the field of nutrition and health. Several articles on the dangers of modern soy products have generated intense controversy in the health food industryFallon Morell is founding president of the Weston A. Price Foundation (www.westonaprice.org) and editor of the foundation’s quarterly magazine, as well as the founder of A Campaign for Real Milk (www.realmilk.com). She is also president and owner of NewTrends Publishing, serving as editor and publisher of The Cholesterol Myths by Uffe Ravnskov, MD, PhD; The Untold Story of Milk by Ron Schmid, ND; The Yoga of Eating by Charles Eisenstein; The Fourfold Path to Healing by Thomas Cowan, MD; and The Whole Soy Story by Kaayla T. Daniel, PhD.Fallon Morell’s other book, Eat Fat Lose Fat (Penguin, Hudson Street Press, 2005), co-authored with Dr. Mary Enig, includes three diet plans—Quick and Easy Weight Loss, Health Recovery and Everyday Gourmet—along with many delicious coconut-based recipes from around the world.She received a bachelor’s degree in English with honors from Stanford University, and a master’s degree in English with high honors from UCLA. She has served as president of her local citizens group and is actively involved in community landscaping projects. Fallon Morell speaks French and Spanish. Her interests include music, gardening, metaphysics . . . and of course cooking. She lives in Washington, DC with her husband, energy healer Geoffrey Morell, where her children, now grown, enjoy coming home from time to time for a good meal.